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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. MAKE CUSTARD:. | 2. Scald the milk in a heavy pot. | 3. Mix the sugar and flour together, and place in the top of a double boiler over hot water. | 4. Whisk in the scalded milk, then quickly whisk in the egg yolks. | 5. Cook, stirring, until the mixture becomes thick enough to coat the back of a spoon. | 6. Remove from the heat, and whisk in the butter and vanilla. | 7. Pour the custard into a bowl, and cover with plastic wrap or waxed paper to prevent a skin from frorming on top. | 8. Refrigerate until cool. | 9. PREPARE BERRIES:. | 10. Reserve a few whole berries to decorate the top. | 11. Place the rest of the raspberries and blueberries in a bowl. | 12. Slice the strawberries, and add them to the bowl. | 13. Add the sugar and the 2 tablespoons sherry or orange juice. | 14. Let the mixture steep 30-45 minutes to allow some of the fruit juices to be drawn out. | 15. ASSEMBLE TRIFLE:. | 16. Whip 2/3 cup whipping cream and mix into custard. | 17. Place 1 cup of the fruit mixture in the bottom of a 12-cup glass trifle bowl. | 18. Arrange the ladyfingers around the outer sides of the bowl. Top the ladyfingers with berries. | 19. Spoon half the custard mixture into the center of the bowl. | 20. Cut a couple of slices of angel food cake into pieces, and scatter them on top of the custard. | 21. Then drizzle half the sherry or juice on it, and top with the remaining fruit (except for the berries reserved for garnish). | 22. Cover the fruit with slices of angel food cake and drizzle it with the remaining sherry or juice. | 23. Add the remaining custard to the dish. Whip the remaining 1 1/3 cup whipping cream, and spread it evenly over the top of the trifle. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	2	cups		297.68	23.3264	15.372	15.9576
sugar	3/4	cup		604.485	151.197	0.0	0.0
flour	1/2	cup		289.14	63.3027	4.7005	1.1218
egg yolk	2			109.48	1.2206	5.3924	9.0236
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
vanilla	2	teaspoons		24.191999999999997	1.0626	0.005	0.005
heavy cream	2/3	cup	whipped	272.0	2.1919999999999997	2.272	28.864
raspberry	1			63.96	14.6862	1.476	0.7995
blueberry	1			84.36	21.4452	1.0952	0.4884
strawberry	1			48.64	11.6736	1.0184	0.456
confectioner ' sugar	2	tablespoons		-	-	-	-
sherry wine	2	tablespoons		-	-	-	-
ladyfinger	3	ounces		310.4325	50.7749	9.0153	7.7396
angel food cake	4 1/2	1/2		-	-	-	-
sherry wine	1/4	cup		-	-	-	-
heavy cream	1 1/3	1/3	whipped	272.0	2.1919999999999997	2.272	28.864

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.